Lemon Meringue Tart
Buttery shortcrust, sharp lemon curd, toasted Italian meringue.
About this recipe
Three components, one perfect bite. The trick to a slice that holds its shape is hot Italian meringue piped over a fully cooled, fully set curd. Don't rush the chilling. This is a project dessert — set aside an afternoon.
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Ingredients
For 10 servings
- 🌾250 g Plain flour
- 🍬80 g Icing sugar
- 🧈150 g Cold butter (cubed)
- 🥚1 yolk Egg yolk
- 🍋6 lemons Lemons (zest & juice)
- 🥚4 whole Large eggs
- 🍬250 g Caster sugar (for curd)
- 🧈
- 🥚4 whites Egg whites (for meringue)
- 🍬
- 💧
Instructions
9 steps · 120 minutes active
- 1
Make the shortcrust
Pulse flour, icing sugar, and cold cubed butter in a food processor until the mixture resembles breadcrumbs. Add the egg yolk and 1 tbsp cold water, pulse until the dough just comes together. Form into a disc, wrap, and chill 30 minutes.
30 minutesSablé - 2
Roll & line the tin
Roll the dough to 3mm thick on a lightly floured surface. Line a 23cm tart tin, pressing into the corners. Trim the excess, prick the base with a fork, and chill another 20 minutes.
20 minutes - 3
Blind bake
Heat oven to 180°C (350°F). Line the pastry with foil, fill with baking beans, and bake 15 minutes. Remove foil and beans, bake another 8-10 minutes until the base is sandy and pale golden. Cool completely.
180°C / 350°F23 minutes - 4
Make the lemon curd
In a saucepan, combine lemon juice and zest, eggs, and caster sugar. Cook over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon — about 8 minutes. Remove from heat.
8 minutesCurdTip: Do not let it boil or the eggs will scramble. Strain if you see any threads. - 5
Add butter to curd
Whisk the butter into the warm curd, one cube at a time, until completely emulsified. Pour through a fine sieve into the cooled tart shell. Tap gently to level. Chill 4 hours until firmly set.
240 minutes - 6
Cook the sugar syrup (Italian meringue)
Combine the 200g sugar and 80ml water in a small saucepan. Cook over medium heat without stirring until it reaches 118°C (244°F) on a sugar thermometer. Start whipping the egg whites while the syrup heats.
- 7
Whip & syrup the whites
Whip the egg whites to soft peaks. With the mixer running, slowly pour the hot syrup in a thin stream down the side of the bowl. Continue whipping until the meringue is glossy and holds stiff peaks, about 5 minutes.
Tip: The meringue should feel warm but not hot when fully whipped — it cools as it aerates. - 8
Pipe the meringue
Transfer meringue to a piping bag with a large star tip. Pipe swirls over the surface of the chilled tart, working from the outside in. The meringue should completely cover the curd.
- 9
Torque the meringue
Use a kitchen torch to toast the meringue until golden brown on the peaks, moving constantly to avoid burning. Alternatively, broil for 60-90 seconds, watching like a hawk.
Tip: Serve within 2 hours — the meringue will start to weep after that.
Nutrition Facts
Per serving · 10 servings per recipe
| Calories | 360 kcal |
|---|---|
| Protein | 5 g |
| Total Carbohydrates | 52 g |
| Dietary Fiber | 1 g |
| Total Sugar | 38 g |
| Total Fat | 16 g |
Percent Daily Values are based on a 2,000 calorie diet. These values are estimates and may vary based on specific ingredients used.
Pastry Chef Tips
Tested notes from our kitchen.
Make the pastry and curd a day ahead; only the meringue needs to be done day-of.
If the curd doesn't thicken, you can cook it over a double boiler for more control.
Italian meringue is more stable than French, so the tart holds its look longer.
Frequently Asked Questions
Common questions about this recipe.
Can I make this recipe ahead of time?+
Most dessert recipes benefit from being made a day in advance — flavors deepen and textures set. Check the recipe notes for specific make-ahead instructions and storage times.
How should I store leftovers?+
Store covered in the refrigerator for up to 4 days, unless the recipe specifies otherwise. Bring to room temperature before serving for the best texture and flavor.
Can I freeze this dessert?+
Most baked desserts freeze well for up to 3 months when wrapped tightly in plastic wrap and stored in an airtight container. Thaw overnight in the refrigerator.
Can I halve or double the recipe?+
Yes — use the servings scaler on this page to adjust all ingredient quantities automatically. Baking times may need slight adjustments; use visual cues (color, jiggle, toothpick test) to judge doneness.
Pastry chef specializing in laminated doughs, macarons, and modern French classics.
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